Benoît Badoz Côtes du Jura - Vin Jaune Blanc 2016

Wine:

Just bottled, tasted in preview by our Selection Committee, the 2016 Côtes du Jura Vin Jaune opens on a spicy nose, with a touch of cinnamon and fresh walnut: It is the purest expression of the Savagnin grape, with controlled oxidative notes and a touch of warmth. The palate perfectly reproduces the freshness of the vintage with a seductive and racy structure, reconciling smoothness and freshness in a masterful balance and with a remarkably persistent finish. This wine can be kept in the cellar for a minimum of ten to twenty years and served decanted for an hour (or even several hours) with a fine Comté cheese or a popular aux morilles in the pure Franc-Comtois tradition. A huge Selection Committee Favorite rated 96/100!

Vinification:

Hand harvested, indigenous yeasts, aged for 6 years in oak barrels in dry cellars (secular cellars in basements and natural stones).
Bottled on January 05, 2023.

The estate is certified in organic agriculture since 2019.

Color:

Yellow "buttercup" bright.

Nose:

Specula scents, spicy notes and cinnamon, underlined by touches of fresh nuts.

Palate:

Fresh and racy, this wine with a seductive profile offers has a perfect balance, with a persistent finish and oxidative notes mastered to perfection!

Temperature:

Serve between 18 and 20°C.

Food and wine pairing:

Refined Comté du Jura, endive gratin with Comté, chicken with morels, mushroom croustade, American style lobster.

Cellar aging:

From now until 2038, and even more for enthusiasts.

Benoît Badoz preserves the high Franc-Comtoise tradition with talent. Led by a Burgundian-style approach to the land, he aims to preserve each Jura terroir identity and specificity, forging spirited, vibrant, delicious wines in complete biodynamic agriculture. 

Discover today, under privileged conditions, its newly hatched 2016 "Vin Jaune." After more than six years spent in barrels, this timeless vintage has been presented for the first time at the "Percée du Vin Jaune" event, held on February 4 and 5 in Voiteur, France. Be the first to taste it!